Schnitzel with vegetable puree and salad

Delicious schnitzel recipe with vegetable puree and fresh salad

A classic dish that never goes out of style, schnitzel is a perfect choice for a family meal or a dinner where you want to impress. This schnitzel recipe with vegetable puree and salad brings a balance of protein, vegetables, and a light, refreshing sauce. Let's discover together how to prepare this delight step by step!

Preparation time: 30 minutes
Cooking time: 20 minutes
Total time: 50 minutes
Servings: 4

Ingredients

For schnitzel:
- 1 chicken breast (about 500 g)
- 2 eggs
- 100 g flour
- 150 g breadcrumbs
- Sunflower oil (for frying)

For the vegetable puree:
- 3 medium potatoes
- 1 carrot
- 200 g cauliflower
- 200 g broccoli
- 150 g Brussels sprouts
- 15 g butter
- Salt (to taste)

For the salad:
- ½ small cabbage
- 1 large tomato
- 2 tablespoons olive oil
- 2 tablespoons vinegar
- Salt (to taste)
- Pepper (to taste)

Instructions

Step 1: Preparing the schnitzel

1. Preparing the chicken breast: Start by cutting the chicken breast into slices about 1 cm thick. Use a meat mallet to gently pound them until they are flat and even. This step not only helps the meat cook evenly but also gives it a more tender texture.

2. Seasoning: Sprinkle salt and pepper on both sides of the chicken slices. You can also add spices like paprika or herbs (oregano, thyme) for extra flavor.

3. Beating the eggs: In a bowl, beat the two eggs with a pinch of salt and pepper until homogeneous. This mixture will help the breadcrumbs adhere better to the meat.

4. Preparing for frying: Prepare a plate with flour, one for the beaten eggs, and one for the breadcrumbs. Dip the chicken slices first in the flour, then in the eggs, and finally in the breadcrumbs. Make sure each slice is well coated.

5. Heating the oil: In a deep pan, add enough oil to cover the bottom (about 1 cm deep) and heat it over medium heat. The oil is ready when, if you throw in a small piece of breadcrumb, it sizzles immediately.

6. Frying the schnitzel: Add the chicken slices to the pan, being careful not to overcrowd it. Fry the schnitzels for 3-4 minutes on each side or until golden and crispy. Remove them to a paper towel to absorb excess oil.

Step 2: Preparing the vegetable puree

1. Boiling the vegetables: Peel the potatoes and carrot and cut them into cubes. Also, separate the cauliflower and broccoli into florets. Place all the vegetables in a pot with salted water and boil for about 20 minutes or until tender.

2. Saving the water: Don’t forget to reserve some of the water in which you boiled the vegetables! This can be used as a base for a delicious soup or to add extra flavor to the puree.

3. Preparing the puree: After the vegetables are boiled, drain the water (but keep a few cups) and place the vegetables in a bowl. Add the butter and mash them with a potato masher. If you like a more rustic texture, you can leave some larger pieces. Gradually add the reserved water to achieve the desired consistency. Taste and add salt if necessary.

Step 3: Preparing the salad

1. Preparing the salad vegetables: Shred the cabbage on a large grater or finely chop it, depending on your preference. You can cut the tomato into cubes or slices, depending on how you like to serve the salad.

2. Mixing the ingredients: In a large bowl, combine the cabbage, tomato, olive oil, vinegar, salt, and pepper. Mix well to ensure an even distribution of the dressing.

Serving

Now that all the components are ready, it’s time to assemble the plate. Place a crispy schnitzel next to a creamy vegetable puree and a generous portion of fresh salad. This dish is perfect for a family Sunday meal or a special dinner.

Useful tips

- Variations of schnitzel: Instead of chicken breast, you can use pork or turkey meat, and for a vegetarian option, opt for slices of eggplant or zucchini.

- Enriching the puree: Add some fresh herbs (like parsley or dill) to the puree for extra flavor. You can also use milk or cream to make it even creamier.

- Ideal refreshing drinks: This dish pairs perfectly with a glass of fresh lemonade or a dry white wine.

Nutritional benefits

This recipe is not only delicious but also offers important nutritional benefits. Chicken breast is an excellent source of lean protein, while the vegetables provide essential vitamins and minerals for the body’s health. The combination of carbohydrates from the puree and vegetables ensures optimal energy intake.

Frequently asked questions

1. Can I use other types of meat for schnitzel?
Yes, you can experiment with pork, turkey, or even fish for alternative versions.

2. What vegetables can I use in the puree?
You can add carrot, peas, sweet potatoes, or other vegetables that you like.

3. How can I make the salad more interesting?
Add pumpkin seeds, nuts, or feta cheese for extra texture and flavor.

I hope this schnitzel recipe with vegetable puree and fresh salad inspires you to spend more time in the kitchen, exploring and experimenting with delicious ingredients! Cooking is an art, and with each recipe, you become more skilled. Enjoy your meal!

 Ingredients: a chicken breast, 2 eggs, flour, breadcrumbs, oil, 3 potatoes, a carrot, cauliflower, broccoli, Brussels sprouts, 15 g butter, half a small cabbage, a tomato, 2 tablespoons oil, 2 tablespoons vinegar, salt, pepper

 Tags:  schnitzel vegetables salad